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Tuesday’s Taste Tempters 8.9.11

Tuesday’s Taste Tempters 8.9.11

Posted: Tuesday, August 9, 2011 9:06 pm

Today’s recipes come from Rhodes Bake-N-Serv. Southwest Veggie Sliders 6 Rhodes Warm-N-Serv™ Whole Wheat Rolls, baked according to directions on package Veggie Patties: 15 ounce can black beans, drained and rinsed 4 ounce can diced green chilies 3/4 cup bread crumbs 1 teaspoon smoked paprika 2 cloves garlic, finely chopped 1 egg white salt and pepper, to taste 1 tablespoon olive oil Slaw: 1 tablespoon olive oil 1 red or green pepper, finely chopped 1/2 large yellow onion, finely chopped 1 jalapeno pepper, finely chopped 1 clove garlic, finely chopped Sauce: 1/3 cup low-fat sour cream 1/2 large avocado, mashed 2 tablespoons fresh lime juice Toppings: cilantro pepper jack cheese Veggie Patties: Mash black beans, with a fork, in a medium size bowl. Stir in chilies, bread crumbs, paprika, garlic and egg white. Divide mixture into 6 equal portions and form into patties. Season with salt and pepper and cook in olive oil in a skillet over medium-high heat until nicely browned on both sides. Slaw: Saute all ingredients in olive oil over medium-high heat for about 4 minutes or until tender. Sauce: Mix sour cream and mashed avocado in a small bowl until smooth. Add lime juice. Slice baked rolls in half. Lightly toast roll halves in oven. Place patties on toasted buns and top with cheese, slaw, sauce and cilantro. Buffalo Chicken Sliders Rhodes Warm-N-Serv™ Crusty Rolls or Sourdough Rolls boneless, skinless chicken breasts 1 cup Frank’s red hot sauce 1/2 cup melted butter or margarine bleu cheese dressing lettuce Bake rolls following directions on package. Flatten chicken breasts slightly and grill. Combine hot sauce and butter and mix well. Cut chicken to fit rolls. Coat both sides of chicken with sauce. Split rolls and fill with chicken, dressing and lettuce. Chicken Salad Sliders Rhodes Warm-N-Serv™ Soft Dinner Rolls or Whole Wheat Rolls 2 tablespoons lemon juice 1/2 cup mayonnaise 1 teaspoon salt 1 teaspoon pepper 3 1/2 cups chopped cooked chicken 1 cup diced celery 1 cup pineapple tidbits, drained well 1 teaspoon tarragon 1/2 cup slivered almonds, toasted lettuce Bake rolls following directions on package. In a small bowl, combine lemon juice, mayonnaise, salt and pepper. In a larger bowl, toss with chicken, celery, pineapple, tarragon and almonds. Split rolls and fill with chicken salad and lettuce. Published in The Messenger 8.9.11

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